Turnip Greens

Azomite is a natural product which contains up to 70 trace minerals and is naturally mined in from an ancient mine in Utah.  Rick also said that it has a great history, so I looked it up.  Not only does it re-mineralize soil (something my garden could sure use right now), but Azomite is also used in animal feed and is thought to improve the immunity of the livestock.  Azomite improves root systems, increases plant vigor, and improves plant immune function as well, especially in all greens and "fruiting" plants like tomatoes.  Why?  This statement, taken from www.azomite.com is fascinating:

Justus von Liebig developed the "Law of the Minimum" which is important in understanding what AZOMITE® does. The Law states that plant growth is determined by the scarcest (or minimum) nutrient available to it. If just one of the many required nutrients is deficient, the plant will not grow and produce at its optimum.

Conventional fertilizer programs focus on the macronutrients like Nitrogen (N), Phosphorus (P) and Potassium (K). However, if one of the many essential trace elements is deficient in the soil, the plant will not perform at its optimum, affecting yield and immune function. AZOMITE® replenishes these essential trace minerals through a 100% naturally derived source.

Humans need trace minerals, too.  If our plants and animals are heatlhy, we will tend to be healthier, as well.  The above statement perhaps speaks to why so many physicians are recommending trace minerals to their immune deficient patients.  The fact that so many of us are struggling with immunity, might also be another reason to look at how we raise our food.

See the recipe here.

Related Tips

See Allergen-free chocolate brands here.

Can you store your chocolate chips in the freezer?

Use your melted chocolate for some dairy-free, soy-free, gluten-free Almond Cognac Truffles or some Simply Coconut Truffles - yum.

RECIPE

Here is a recipe for blanched asparagus with a Dijon mustard sauce.

This is a rather adult marinade, but you can toss in Italian dressing (or Ranch as my nieces and nephews do, if they can have dairy), or simply serve it plain for your little ones.

KID TIP

Get Your Kids to Eat Blanched Veggies!:  Blanched Veggies Over Raw Work Better 

But we should.  Food borne bacteria, parasites and viruses can be carried in unwashed bags and potentially hurt us, too.  So wash them once a week in hot soapy water to keep them clean and spanky.

After a little research, I found that baking powder and / or baking soda reacts with the cloraphyll (chlorogenic acid) in the sunflower butter causing this fun discoloration, and in this particular version of the recipe, I used sunflower butter. Most plants only have Chlorogenic acid in the stems and leaves, but sunflower also has it in the seeds/oil/butter.

Perhaps for the University of Michigan game a little maze and blue bread might be appropriate!  ... or St. Patrick's Day!

for 1 tsp of baking powder = 1/4 tsp. of baking soda + 1/2 tsp of GF cream of tarter.

Bon Appetit!

1.  Bulk bins: anything in a bulk bin, including spices are at a much higher risk of cross contamination than those packaged at the factory. Gluten can enter the bin from the scops at the grocery store (no one remembers which scoop came from where, let's face it).  Bulk items are usually not as strictly controlled at the factory site, either.

2. Blends - Spice, and Specialty salt/pepper: these often use an anti-coagulation agent that contains gluten.

3. Spices from India: Asafoetida (hing), in particular, is a popular spice that uses wheat flour to dilute/cut the spice. There are a limited number of companies (one for sure) that uses rice flour rather than wheat.  However, though this spice is naturally gluten-free, it is almost always combined w/ wheat.  In Indian restaurants, make sure your dish is not prepared w/ this spice. 

4. Taco Seasoning -many, if not most, contain gluten. 

In any restaurant, make sure they understand the importance of gluten-free spices, and use gluten-free spices.

•It takes 36 – 48 hours for flour to settle from the air (in other words, flour can stay in the air for nearly 2 days).     

•It can land anywhere on prep surfaces & on any food in any station.

So be careful when you use regular flour when making things for those with gluten/wheat allergies or celiac disease.

Celiac Disease is a genetic disorder that in general carries an increased risk for other illnesses but, research suggests that Celiacs are 30% more likely than the general population to die of an illness associated with the heart and vascular system. The reason behind this is summed up in one word: Inflammation.

The good news for those with Celiac Disease is that once you are stable on the gluten-free diet, your risk returns to that of the general population. However, as mentioned above, 1 in 3 people will die of a heart-related disease. 

So take care of your emotional & physical heart.

Read more about how in this post by GUEST BLOGGER, BRANDY WENDLER, RN, MSN, ACNP-BC:  Be True to Your Heart, Dear Celiac.

Do this simple pose on a weighted ball (heavy, but soft on the outside) or a rolled up blanket.  Rest for at least 90 seconds on the ball or blanket, then move to the right side, just before your hip bone, and then to the left side of your left hip bone.  It will release the psoas and many of the tight muscles it connects to.

See a full routine designed to release the psoas and the spine here:  Exercise & the Immune System:  Release the Psoas & the Spine.

1. Know your reaction to food:  it's hard to easily discuss something personal, when you aren't sure what it is you are discussing!

2. Rehearse your story:  you can't expect someone to be more comfortable with your story than you are, so get your story straight so you can move on quickly to other, more fun topics!

3. Be confident in your character:  we all have our stuff, food allergies / sensitivities are just one of those things.  It is not a reflection of your character.

4. Lead with your weakness: The perfect time to discuss your food allergies is right after you tell your date how happy you are that he asked you out.

5. Use you Food Allergy Filter:  How your date responds to your news might be a good test on whether or not he / she is a suitable partner for you. 

6. Leave your own baggage at the door:  You might want to overcompensate, feel ashamed, be defensive... if you have feelings that come up, ask yourself "why?", and then leave them at the door. Don't project your insecruities onto your date!

7.  Go have fun!:  Even though you must control your food, you don’t have to control your date.  Simply be aware of other areas in which you can be more flexible. For example, if you have a list of restaurants that can serve you, let him surprise you from that list.

Read more:  Love & The Tender Foodie - First Dates

The safest way to keep annoying and often dangerous cross contamination out of your Tender Foodie meals, is to keep the allergen out of the house, or to keep separate containers, pans and utensils for everything.  But if this is not possible, opt for glass containers and metal utensils, and store them in a separate cupboard or above allergen containing products. Wash them thoroughly with hot, soapy water if shared, and dry w/ a clean, dedicated cloth (towels trap allergens, too!).

DO keep a separate cutting board for your Tender Foodie, though.  Since cutting boards are made of wood and plastic, typically, this is the one item that should belong to your Tender Foodie alone.

NOTE: If your doctor tells you that you have a high risk of anaphylaxis, keep the allergen out of your home completely.

The knife can carry  the gluten crumbs right into the peanut butter, as well as the peanut allergens over to another piece of bread (gluten-free or not).  Using separate ustensils and separate toasters is essential. Also, if gluten is your beast, separate jars of anything, including peanut butter, sun butter, mustard, mayo, marshmallow spread, and jam - anything where the knife can be (double) dipped.

This week's featured food: FIGS. They are one of the most ancient fruits with some nutrient power, including fiber, potassium, manganese, vitamin B6. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. Vitamin B6 is also involved in brain development during pregnancy and infancy as well as immune function.

Adam & Eve may not have known this, but FIG LEAVES can be eaten, too. "They have repeatedly been shown to have antidiabetic properties & can actually reduce the amount of insulin needed by persons with diabetes who require insulin injections." Don't have direct links to the studies, but World's Healthiest Foods (George Mateljan Foundation) has some great info.

Use Figs in these recipes:

Roast Chicken w/ Figs, Thyme, Garlic, and Sweet Potatoes

Want to know how kids learn about food?  They use all their senses. 

An outstanding researcher, Dr. A. Jean Ayres, introduced the theory of Sensory Integration over 40 years ago, explaining how a multitude of sensory input flows into the brain to be sorted and organized for learning.  She said “Sensory integration puts it all together.  Imagine peeling and eating an orange.  You sense the orange through your eyes, nose, mouth, the skin on your hands and fingers, and also the muscles and joints inside your fingers, hands, arms, and mouth…All the sensations from the orange and all the sensations from your hand and fingers somehow come together in one place in your brain” which allows you to make decisions on how to peel and eat the orange. 

So, here’s a tip: Get your kids involved in preparing the food for mealtimes.  Garden.  Get messy – make a yogurt finger painting.  Experience food via all of your senses.  It leads to trying new tastes and healthier eating.  Enjoy!

Read More:

How to Teach Your Kids About the Joy of Food

After attending an event at some friends' "sugar shack" one spring, another friend said, "have you ever tried maple syrup in your coffee?"  I thought, "How brilliant!"  I usually don't put any kind of sugar in my cup, just a little almond milk, but once in a while, my Inner Buddy wakes up and wants the World's Best Cup of Coffee!

So, if you are a sugar addict and trying to wean yourself away, start with a touch of real maple syrup in your cup of coffee instead of sugar.  You don't need more than a drop of two, and Voila!  There is less sugar in your cup.   You will love me, you will thank me and you will add important trace minerals like zinc and manganese -- instead of empty calories to your java (and your bod).

Love,

Elisabeth

#5.    Bring your auto-injector If you are at risk of anaphylactic shock, remember your auto-injector/ Epi-Pen, just in case you ingest something unexpected that gives you an allergic reaction.

For More Holiday Survival Tips:  Six Tips to Help Your Stick to Your Eating Plan by David Fisher, R.D.

4.    Pull out the allergy card

When offered something off limits, revealing that you have an allergy to an ingredient is not only smart, but also very effective. People are becoming more aware of the different allergic or adverse reactions to food.  If you’ve known the person for a while and this is new, explain that you recently discovered the problem.  Then thank them and assure them that you are fine, absolutely satisfied with what you have on your plate, and that the food that you are able to eat is simply delicious.

For More Holiday Survival Tips:  Six Tips to Help Your Stick to Your Eating Plan by David Fisher, R.D.

#3.    Eat before the party Tell people you already ate. This may sound like a cop out, but it is believable on days like Christmas or New Year's when people go from party to party.  Bring something like an allergen-friendly nutrition bar, nuts (if you can have them), or another protein-packed snack to help keep you and your blood sugar even keeled.

For More Holiday Survival Tips:  Six Tips to Help Your Stick to Your Eating Plan by David Fisher, R.D.

#2.    Bring food This is the only sure fire way to know you’re safe eating the food. Most likely, no one will notice that you only ate what you brought, especially if you brought multiple dishes.  Remember, you can’t be completely sure what ingredients someone has used in a dish.  Even if you ask them, they might forget to mention that tablespoon of nut flour; or they may not realize that soy sauce is gluten-filled, or that the butter substitute they used actually contains dairy.  So especially if you are highly allergic, bring your own food - and share it.

For More Tips from Registered Dietician, David Fisher:  Six Tips to Stick to Your Holiday Eating Plan During the Holidays

Read more party tips from David Fisher, R.D.:  How to Stick to Your Eating Plan During the Holidays